Textured vegetable protein – or textured soy protein – is produced from defatted, pressure-cooked, and dried soy flour. Soybeans retain their protein, fiber, and many nutrients, but are defatted to remove around 65% of their fat. The TVP is then processed into various types (chopped, granulated, small grains, chunks, etc.) and dried to allow for storage (between 12 and 18 months).


As well as being an excellent source of protein, it’s also very economical and versatile in the kitchen. TVP is a perfect substitute for minced meat in your favorite recipes, and makes it easy to go plant-based!

How to cook it?

TVP is versatile and can be used in many dishes where minced meat is traditionally found. These include tacos, chili, macaroni, and Asian stir-fries. Make sure you choose a dish with a texture similar to that of minced meat.

●     To rehydrate TVP, simply mix one part TVP in one part hot water or vegetable stock for 10 minutes. For example, for one cup of TVP, add one cup of liquid. Once rehydrated, it will have doubled in volume and you can substitute the meat with the same amount of TVP.

●     In a liquid preparation, such as a sauce or soup, the TVP does not need to be rehydrated in advance; a portion of liquid should, however, be added to prevent it from changing the consistency of the recipe.

●     TVP can also be eaten dry, in salads or yogurt, to add a touch of crunch!

What are the nutritional benefits of TVP?

The nutritional benefits of TVP are impressive. As a soybean-based food, it is an excellent source of complete protein. For ½ cup (45 g) of small-grain TVP before rehydration, you get 20 g of protein, 7 g of fiber, and 0.5 g of fat. In contrast, the same amount of cooked lean ground beef contains 16 g of protein, 10 g of fat, and no fiber.

TVP prepared by a local family!

Textured vegetable protein has become widely popular in recent years, and is particularly nutritious. It's an excellent way to reduce your meat consumption. And it's even better when it's prepared right here at home!

Why Les Brutes?

We love zero waste!

To make soybean oil, we take the soybeans and extract the oil, make flour, add the flour to water using an extrusion process, and then bake it in an oven to obtain our TVP. The transformation of these residues is relatively simple and efficient, making it possible to add value to raw materials that would otherwise have been wasted. The environmental impact of TVP is also much lower than that of meat. Meat requires an enormous amount of resources and produces large quantities of greenhouse gases.